• Preheat oven to 400º
• Spray a 3 - 4 cup shallow baking dish with cooking spray.

TO MAKE THE MEATBALLS

• In a large bowl combine the chicken,  1/4 cup grated onion, all the bread crumbs, all the parsley, basil and the egg.
• Lightly season with salt and pepper.
• Use a small meatball scoop. 

  Scoop mixture into separate meatballs. 

  The mixture should make about 18-20 meatballs.
• Place meatballs on a baking sheet which has been covered in parchment paper for easy clean up.
• Freeze meatballs for about 10-15 minutes.
• Remove from freezer and heat 2 Tbsp of the olive oil in a large skillet.
• Cook meatballs over medium-high heat, about 2 minutes per side, just till brown.
• Transfer meatballs to a plate.
• Pour our all but 1 Tbsp of grease.  Place skillet back on medium-high heat.

TO MAKE THE SAUCE

• Add to hot skillet, remaining 1/2 cup grated onion, fresh garlic and tomato paste.
• Stir, heat for about 1 minute until combined.
• Stir in crushed tomatoes, season with salt and pepper.
• Place meatballs in bottom of shallow baking dish.
• Pour heated sauce over meatballs making one even level of food in the dish.
• Brush both sides of sliced baguette bread with a little olive oil.
• Place baking dish at one end of sheet pan.  Place sliced bread on baking sheet.
• Bake for 7 minutes. Flip bread and bake 8 minutes more.
• Remove from oven.
• Place bread on top of meatballs in baking dish.
• Top the bread with the provolone cheese, overlapping cheese, if necessary.
• Set broiler to HIGH and cook until cheese melts.

  Watch closely should only take 2-3 minutes.
• Using knife or spatula, separate casserole into two halves; making sure 2 slices of bread are in each portion.
• Divide between two plates. 

  Drizzle over any additional sauce left in the baking dish.  Serve.